Collard Greens Salad: The Summer Side Dish You'll Make on Repeat

When summer arrives, my kitchen shifts from slow-cooked comfort foods to fresh, colorful dishes that celebrate the season. One recipe that returns to my table year after year is a my crisp Collard Greens Salad. If you've only enjoyed collard greens simmered low and slow, this salad offers a completely different experience. Fresh collard leaves provide a hearty, satisfying crunch that stands up beautifully to a bright dressing and colorful vegetables. The result is a salad that's both refreshing and substantial—a combination that's perfect for warm-weather meals.

One of the reasons I love this recipe is its versatility. It feels just as at home at a family cookout as it does on a weeknight dinner table. Pair it with grilled chicken, salmon, ribs, or your favorite vegetarian entrée, and you've got a meal that celebrates the best of summer. Even better, the sturdy collard greens don't wilt as quickly as lettuce, making this an excellent make-ahead dish for picnics, potlucks, and outdoor gatherings.

Beyond its delicious taste, collard greens bring plenty of nutritional benefits to the table. They're rich in vitamins A, C, and K, along with fiber and antioxidants, making this salad as nourishing as it is beautiful. It's proof that healthy eating can still be full of bold flavor and satisfying texture.

This summer, make room on every menu for this colorful salad.

Collard Greens Salad

Collard Greens are a Southern staple that can be enjoyed cooked or raw. Brighten up your greens with a splash of apple cider vinegar and a drizzle of decadent pecan oil for a fresh way to eat your greens.

Recipe by Jennifer Hill Booker

Yields about 6 servings

Ingredients:

1 extra large bunch of collard greens, rinsed, about 12 cups cut (see below)

¼ cup +2 tablespoons pecan or olive oil

1 tablespoon kosher salt

¼ cup + 2 tablespoons apple cider vinegar

1 tablespoon local honey

1 large garlic cloves, minced, about 1 teaspoon

¼ teaspoon black pepper

1 teaspoon red pepper flakes, optional

Garnish

1 large red bell pepper, cut into thin strips, about 1 cup

1 small onion, cut in half and thinly sliced, about ½ cup

Directions:

De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into ¼-inch wide strips.

Place strips in a large bowl. Pour oil on collard greens strips and sprinkle with salt. Firmly massage the oil and salt into the strips, with your hands, until all pieces are well coated, about 3-5 minutes. Set aside.

In a small bowl, whisk together vinegar, honey, garlic, black pepper and red pepper flakes.

Pour over the collard green and stir well. Toss with sliced red bell pepper and onion.

Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Adjust to taste with additional salt, as needed.

Serve chilled or at room temperature.

Chef Jennifer has a wonderful way of honoring Southern culinary traditions while encouraging home cooks to see familiar ingredients in fresh, creative ways. Chef Jennifer's Collard Greens Salad is a perfect example. It showcases one of the South's most beloved vegetables in a lighter, vibrant preparation that highlights its natural flavor and texture. Whether you're hosting friends, planning a picnic, or simply looking for a fresh way to enjoy seasonal meals, this salad is one recipe worth revisiting all season long.

Inspired by her cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent,  by Jennifer Hill Booker, © 2026, used by permission of the publisher, Tallahatchie Tales, LLC.

Be sure to follow her on Instagram (@fieldpeastofoiegras), Facebook (Chef Jennifer Booker) and support her culinary works.